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Starch/carboxylated polymer composites

a technology of carboxylated polymer and starch, which is applied in the field of starch/carboxylated polymer composites, can solve the problems of inability to fully absorb starch, rapid breakdown of initial high viscosity, and inability to withstand high temperature and humidity,

Inactive Publication Date: 2006-12-26
CORN PROD DEV INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0013]The composites prepared according to this method are inhibited and are characterized by properties equivalent to those obtained via chemical crosslinking such as stability to heat, shear and pH changes. The process may be manipulated to produce composites with variety of desirable solution properties including, for example, non-cohesive, short textures, higher viscosities, delayed gelatinization and / or improved solution stability.
[0014]This invention also relates to the improved foods and industrial products prepared from the composites which exhibit improved freeze / thaw stability, viscosity and texture, as well as reduced syneresis in certain applications.

Problems solved by technology

Swollen, hydrated starch granules, however, are quite fragile.
Shear or conditions of extreme pH also tend to disrupt and fragment the granules, so that the starch polymers dissociate and become solubilized, leading to a rapid breakdown of the initially high viscosity.
Because of the resultant increase in viscosity caused by the partial gelatinization, the process is limited to relatively low solids contents and drying becomes an undesirably energy-intensive process.
Further, since gelatinization disrupts the starch granule, solutions of the xanthan / starch compositions are unable to maintain a satisfactorily high viscosity or provide delayed gelatinization during cookout.
However, both of these systems require high amounts, greater than 5% by weight, of the expensive carboxylated polymer.

Method used

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Examples

Experimental program
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Effect test

example 1

Preparation of a Starch / Carboxylated Polymer Composite

[0048]A 1:100 xanthan:waxy corn starch composite was prepared by air drying, followed by heat treatment in a pre-heated oven according to the following procedure.

[0049]Xanthan (25 g) was added to 2.5 liters of de-ionized water and the mixture stirred using a mechanical paddle (Baldor Electric Co., Electric Lab Stirrer with a strade blade impeller) for more than 1 hour, until the solution is fully hydrated. Starch powder (1666 g) was added to the 1% xanthan solution and the slurry stirred for 1 hour in a Ross Mixer. Additional starch (834 g) was added and stirred for a further 1 hour in the Ross Mixer. The mixture was then air-dried until the resultant powder had less than 20% moisture content (moisture level measured using a CSC Scientific Digital Moisture Balance). The powder was ground and filtered through a 60 mesh size screen.

example 2

Effect of Carboxylated Polymer:Starch Ratio.

[0050]Xanthan:waxy corn starch (1:20, 1:100 and 1:200) composites were prepared according to the procedure detailed in Example 1, varying only the relative amount of xanthan and starch used for each sample. The level of inhibition for each sample was then measured according to Procedure A.

[0051]As is shown by FIG. 2, samples containing higher levels of xanthan showed progressively greater degrees of inhibition.

example 3

Effect of Types of Carboxylated Polymer upon the Composite

[0052]Three samples of 1:100 carboxylated polymer:starch composites were prepared as described in Example 1. In one sample, the polycarboxylated polymer was xanthan, in the second, carboxymethylcellulose and in the third, a 50:50 combination of xanthan and carboxymethylcellulose. Each composite was heat treated for 4 hours at 120° C.

[0053]Composites made with different polycarboxylated polymers had different viscosity profiles. For example, as FIG. 3 demonstrates, unlike the composites containing xanthan, the carboxymethylcellulose composite possessed a delayed viscosity increase.

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Abstract

This invention relates to an inhibited non-solubilized granular starch modified by less than 5% of a carboxylated polymer. In addition, a process is provided wherein a non-solubilized, substantially granular starch is mixed with a carboxylated polymer, dried to form a starch / carboxylated polymer blend and then physically treated to form a starch / carboxylated polymer composite. Further, this invention relates to the improved industrial and food products prepared from these starch / carboxylated polymer composites.

Description

[0001]This application claims priority from provisional application 60 / 309,063 filed Jul. 31, 2001.FIELD OF THE INVENTION[0002]This invention relates to an inhibited non-solubilized granular starch modified by less than 5% of a carboxylated polymer. In addition, a process is provided wherein a non-solubilized, substantially granular starch is mixed with a carboxylated polymer, dried to form a starch / carboxylated polymer blend and then physically treated to form a starch / carboxylated polymer composite. Further, this invention relates to the improved industrial and food products prepared from these starch / carboxylated polymer composites.BACKGROUND[0003]Native and modified starches have been used for many years in the food industry to provide processed foods with improved product appearance and increased consumer appeal. Starches can impart desirable properties to food products, ranging from shape retention and sliceability to desirably grainy and pulpy textures in sauces and dressings...

Claims

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Application Information

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Patent Type & Authority Patents(United States)
IPC IPC(8): C08B31/00C08G63/91A23L1/0522A23L29/262A23L29/269C08B30/12C08L3/00C08L3/02
CPCA23L1/05223A23L1/0534A23L1/0541C08B31/00C08L3/00C08L3/02A23V2002/00C08L2666/02A23V2250/5118A23V2250/5086A23V2250/51082A23L29/219A23L29/262A23L29/27
Inventor RICHARDSON, PAUL H.SKORGE, ROBERT A.KOXHOLT, MAXIMILIAN M. R.
Owner CORN PROD DEV INC
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